This meatloaf recipe is tender, juicy, and packed with flavor, with a tangy-sweet glaze that makes everyone want an extra slice. It takes about 15 minutes to put together, then the oven does the rest. A dinner that feels like a hug on a plate.
I'll admit it: I used to be firmly in the "no meatloaf, thanks" camp. The dense texture and sugary glaze never really did it for me. If you've ever had a dry, bland meatloaf, this recipe might change your mind, too. It's juicy, flavorful, and anything but boring, with just the right balance of spices.
Why You'll Love This Meatloaf Recipe
- Tender slices, not a dense brick. A light hand when mixing makes all the difference.
- Big flavor from everyday ingredients. Garlic, parsley, Worcestershire sauce, and a few pantry seasonings do just the trick.
- An easy glaze. Four ingredients make a glossy topping with a little tang and sweetness.
- Simple prep. Mix, press into a loaf pan, glaze, and bake.
- Flexible. You can make it ground beef or turkey.
Ingredients You Need
- Beef: The recipe uses 2 pounds of ground beef—minimum of 85% fat. I tend to use at least 90%. Ground turkey works, too.
- Eggs & Breadcrumbs: These hold the meatloaf together while keeping it tender.
- Worcestershire Sauce: Adds a depth of flavor. There's no substitution for this.
- Ketchup: Add savory depth and that familiar meatloaf flavor.
- Brown Sugar: This has 2 purposes—adding sweetness and helping the glaze caramelize while baking.
- Garlic: Adds flavor.
- BBQ Sauce: A classic staple added to the meatloaf.
- Spices: Easy pantry staples like salt, pepper, dried parsley, and onion powder.
Trick for Tender Meatloaf
To ensure tender meatloaf every time, mix just until everything comes together. Working the meat mixture too much will result in the finished loaf being tough—the same when making slow cooker turkey meatballs. Combine the ingredients gently, then press the meatloaf into the loaf pan just enough to get rid of the large air pockets without packing it down hard.
Let the meatloaf rest for 10 minutes after baking to let the juices redistribute. The short wait time makes the loaf easier to slice and helps prevent a dense (not juicy) meatloaf.
Overview: How to Make Meatloaf
Start with preheating the oven and lightly greasing a 9x5-inch loaf pan. Add the ingredients in a mixing bowl and stir together until just combined. Gently press into the loaf pan.
Make the glaze and spread on top of the meatloaf, ensuring it covers completely. Bake for 45-50 minutes until the internal temperature reads 160°F using an instant-read thermometer. Let it rest for 10 minutes before slicing.
Make Ahead & Freezing Tips
You can assemble the unglazed meatloaf up to 2 days ahead and keep it covered in the refrigerator. When you're ready to cook, add the glaze and bake, allowing for extra time if the loaf is going into the oven cold. Check the temperature in the center before serving.
To freeze it, wrap the unbaked, unglazed loaf tightly and freeze for up to 3 months. A baked loaf can also be frozen for up to 3 months. Thaw in the refrigerator before cooking or reheating.
What to Serve With Meatloaf
This is the kind of dinner that practically asks for potatoes. Try it with cheesy scalloped potatoes and roasted Parmesan Brussels sprouts, or add your favorite mashed potatoes and a simple vegetable. And if there are leftovers, save a slice for a meatloaf sandwich the next day.
FAQ
Yes, ground turkey can be easily substituted in this meatloaf recipe with similar bake time. Check the center with a thermometer to confirm a minimum of 165°F.
The most likely culprit is overmixing or packing the meat too tightly into the pan. Mix only until the ingredients are evenly distributed and press the loaf into the pan gently.
The trick to the best meatloaf is the fat-to-meat ratio. It's important to use a ratio with some fat as it not only will add flavor, it will also keep it moist as it bakes. Additionally, a gentle hand while mixing.
Bake the meatloaf uncovered to get a crispy, caramelized classic crust (arguably one of the best parts!)
Insert a food thermometer into the center of the loaf. Aim for 165°F with ground turkey or 160°F with ground beef. Let it rest for 10 minutes, then slice and serve.
The Best Meatloaf Recipe
Description
Ingredients
Meatloaf
- 2 pounds ground beef, 85-92% lean
- 2 large eggs
- ¼ cup breadcrumbs
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons ketchup
- 1 ½ teaspoons minced garlic
- 1 ½ Tablespoon dried parsley
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 1 ½ teaspoon black pepper
- ½ teaspoon white pepper
Glaze
- ¾ cup ketchup
- 2 Tablespoons BBQ sauce
- 1 teaspoon steak sauce, like A1
- 2 Tablespoons brown sugar
Instructions
- Preheat the oven to 400°F. Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, combine the ground beef, eggs, breadcrumbs, Worcestershire sauce, ketchup, garlic, dried parsley, onion powder, salt, pepper and white pepper. Mix until just combined— do not overmix otherwise the meatloaf will be tough.
- Press the meat mixture into the prepared loaf pan. In a small bowl, combine the ketchup, BBQ sauce, steak sauce, and brown sugar. Spread over the top of the meatloaf.
- Bake the meatloaf for 45-55 minutes, or until the internal temperature reaches 160°F. Allow the meatloaf to cool for 10 minutes before slicing and serving.
Notes
- Make Ahead & Freezing Instructions: You can prepare the meatloaf up to 2 days in advance and store it in the refrigerator. Follow the steps through step 2, refrigerator and then begin at step 3 (while also preheating the oven.) An unbaked meatloaf (without the glaze) can be frozen for up to 3 months. A baked meatloaf can be frozen for up to 3 months.
- Meat: You can use either ground beef or ground turkey. I prefer to use a learner meat (at least 93%.)
Jean Wagner says
Delicious and easy
Christina says
I'm glad you enjoyed it, Jean!